There's one reason I garden. Well, I should say, there's a reason above many others why I garden. And the reason lay right here:
Sweet morsels of angel deliciousness. How I look forward to you each year – succulent, sweet, juicy, bright. The flavor of summer. The juicy fruit of the Gods.
Once tomato season hits, you'll be hard pressed to find me cooking anything besides caprese salads and this delicious bruschetta recipe. Because… frankly… why try and beat perfect? There's no point. This is, quite literally, the best bruschetta recipe in the history of the entire world.
You don't even have to take my word for it. Make it. Taste it. Die.
You will need:
– 2 pounds fresh, garden tomatoes (the better the tomato the better the bruschetta… source some good ones!)
– 6 tablespoons olive oil (I buy mine every year in bulk from Chaffin Family Orchards)
– Sea salt & freshly ground pepper, to taste
– 1/2 cup freshly chopped basil
– Sweet balsamic vinegar (here's the only brand I buy in bulk!)
– 1 clove garlic, peeled
– Fresh, crusty bread (I use Eat, Drink, & Be Merry Bread – recipe from From Scratch!)
1.Using a breadknife, gently chop the tomatoes into small pieces. I like to slice them all one way… and then gently slice them the opposite way so I end up with pretty squares. The point is not to obliterate the tomato into a mushy mess, but rather to keep the integrity of the tomato intact. It should, after chopping, still resemble a tomato. Hence the breadknife – it really helps to not just squish the tomato. Place the tomato pieces into a large bowl.
2. Drizzle the tomatoes with the olive oil.
3. Give the tomatoes a small pinch of sea salt and a few goodgrindings of fresh black pepper. How much salt you need with vary based on your tomato variety, so don't overdo it! Start slow.
4. Add in that delicious basil… mmm…. smelling like summer, isn't it?! Stir to combine.
5. Meanwhile, place some thick bread slices under the broiler for a few minutes or into the toaster. Some people serve their bruschetta with soft bread. I am not one of those people. I think the soft tomatoes pair much better with a crunchy bread. It adds wonderful texture to the dish. So broil the bread, I say! Once the bread is nice and toasted, rub it geeeently with the garlic clove. This adds a nice hint of garlic to the dish without it being a punch of garlic in the face.
Theflavor of garlic is gravely missed in this dish if you skip this step. So don't do that! Just gently rub the toasted bread with the garlic clove. Just do it I say!
6. Place the toasted garlic bread on a dish. Drizzle the bread with that oh-so-delicious-high-quality balsamic vinegar we've been talking about. (Note: this is my all time favorite balsamic vinegar! I buy it in bulk and use it straight as salad dressing and for a million other things. It's fantastic!).
7. Lastly, scoop a big ‘ol pile of bruschetta onto the toast… like so:
Oh dear. Oh dear, dear, dear.
If you want to add a bit more to the dish, lay a nice piece of homemade mozzarella onto the bread before the tomatoes. It simply doesn't get any better than these basic and classic flavors coming together in the most delicious way possible.
Happy bruschetta eating, my friends! I hope you enjoy!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
This is, quite literally, the best bruschetta recipe in the history of the entire world.
- 2 pounds fresh (garden tomatoes)
- 6 tablespoons olive oil
- Sea salt & freshly ground pepper (to taste)
- 1/2 cup freshly chopped basil
- Sweet balsamic vinegar
- 1 clove garlic (peeled)
- Fresh (crusty bread)
- Using a bread knife, gently chop the tomatoes into small pieces. Place the tomato pieces into a large bowl.
- Drizzle the tomatoes with the olive oil.
- Give the tomatoes a small pinch of sea salt and a few good grindings of fresh black pepper. How much salt you need with vary based on your tomato variety, so don’t overdo it! Start slow.
- Add in that delicious basil… mmm…. smelling like summer, isn’t it?! Stir to combine.
- Meanwhile, place some thick bread slices under the broiler for a few minutes or into the toaster.
- Once the bread is nice and toasted, rub it gently with the garlic clove. This adds a nice hint of garlic to the dish without it being a punch of garlic in the face.
- Place the toasted garlic bread on a dish. Drizzle the bread with balsamic vinegar.
- Lastly, scoop a big ‘ol pile of bruschetta onto the toast. Enjoy.
FAQs
Something sweet and juicy, like heirloom tomatoes, tomatoes, vine tomatoes or Roma tomatoes. If making bruschetta when tomatoes are not in season, I recommend using grape or cherry tomatoes instead. Garlic – We will use just a clove to rub on the bread! Oil – The best extra-virgin olive oil you can afford!
Why does my bruschetta taste bitter? ›
Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping.
Will bruschetta keep overnight? ›
How Long Does This Classic Tomato Bruschetta Last In The Refrigerator? Keep this bruschetta covered in the refrigerator for up to three days. Going a little longer isn't going to hurt anyone, it'll just loose a lot of it's fresh consistency and texture.
What is bruschetta topping made of? ›
It's just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive-oil brushed slices of toasted baguette or rustic bread. It's perfect for a party because you can make a large batch of the topping ahead of time, as well as toasting baguette slices.
Should I deseed tomatoes for bruschetta? ›
Not only can thick tomato skins and bitter seeds add a less-than-desirable flavor and texture to your topping, but seeds add extra water, which can make your toasts runny and even soggy.
How long does bruschetta last in fridge? ›
Once the bread is lightly toasted, rub garlic on each slice and spoon on the tomato mixture. Drizzle with the balsamic glaze, if desired, and enjoy! Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days.
How do you upgrade bruschetta? ›
40 ways to make your bruschetta even better
- Grilled haloumi and tomato bruschetta with za'atar caper salsa. ...
- Roasted capsicum bruschetta. ...
- Bruschetta with butter-braised zucchini and smoked salmon. ...
- Eggplant, fennel and burrata rye bruschetta. ...
- Tomato conserva bruschetta. ...
- Mushroom bruschetta with garlic and macadamia pesto.
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
Is bruschetta supposed to be hard? ›
Bread used for bruschetta can be either hard or soft. Some people like their bruschetta crunchy, and at any rate the toppings tend to soften the bread slices somewhat.
Do you have to refrigerate bruschetta after opening? ›
It is generally not recommended to leave perishable foods, especially those containing ingredients like tomatoes and garlic, at room temperature for more than 2 hours. To ensure food safety, it's advisable to refrigerate bruschetta if it has been left out for an extended period.
The best side dishes to serve with bruschetta are Caprese salad, prosciutto wrapped melon, marinated olives, scrambled eggs, butternut squash, Italian sausage, pork tenderloin, zucchini noodles, grilled vegetables, antipasto platter, Caesar salad, stuffed cherry peppers, and pasta salad.
How do you cut a baguette for bruschetta? ›
Slice bruschetta bread on a bias
According to HuffPost, the bias cut is great for longer foods like French baguettes because it gives them an elegant appearance. So, because sturdier, longer breads are generally used for bruschetta, and it's best to slice them on a bias to make them more aesthetically pleasing.
Do they eat bruschetta in Italy? ›
A delicious appetizer, a poor dish that is a must in restaurants throughout Italy. The bruschetta was born as a hymn of the Tricolor, the Italian flag, thanks to the colours of the three main elements of it: the green of the basil, the “white” of the bread and the red of the tomatoes.
What type of tomato is most commonly used for bruschetta and name the best variety of this tomato species? ›
The key to making the best bruschetta? It's all in the tomatoes. Because tomatoes are the focus of this simple recipe, it's worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you're looking for.
What kind of tomatoes do Italians use? ›
A DOP Italian tomato that's probably the best known in the world is the San Marzano tomato. San Marzano tomatoes are from the Campania region and are almost always used for tomato sauce, fresh or canned. They are somewhat elongated and have a thick and rich pulp with very few seeds.
What is the most popular tomato in Italy? ›
Simply known as San Marzano – The King of Tomatoes is one of Italy's most popular varieties. It has an intense flavor, thick flesh, and low acidity that make it perfect for creating rich tomato sauces. It is said to have fewer seeds than other varieties, which makes them easier to prepare.
What tomato has the best flavor? ›
'Gold Medal' (beefsteak, indeterminate, heirloom c. 1920) is arguably the top bicolor for taste. The giant 1-3 lb fruits are perfectly marbled with red and yellow and are large, meaty, and juicy. It has won lots of taste tests where it has been described as luscious and superb.
